Our viticultural philosophy is to deliver fruit pure in character that captures our unique site and climate. This demands a high level of attention to detail that can only be achieved in a hand manicured vineyard. 

The vineyard was first planted  in 1994, with additional plantings in 2003 and 2007. 

Owned in partnership by John Shepherd and John Schuts, the latter has also been the viticulturalist since 2004.  Since then, more sustainable practices have been adopted in an effort to vitalise the soils and liberate the minerality from the parent rock beneath.  Chemical use has been halved and this year 100 tonnes of compost, sourced from organic winery waste and cultivated onsite, will be spread throughout the vineyard.

Water is a valuable resource even in Tasmania. The watering regime ensures the fruit works hard to develop fully during the growing period, building on the intense fruit flavours, whilst conserving water.   The vineyard uses between 3-5 megalitres a year.

Each year John and his vineyard hands, Jacqui and Dave, tend to every aspect of the season by hand.  The vines are on a combination of VSP and Scott Henry trellising and are cane pruned to maximise vine lifespan.  Leaf, shoot and bunch thinning is carried out during the growing season to perfect leaf and fruit exposure, and balance.   The fruit is picked in stages based on quality, and optimum flavour and fruit ripeness.